Decadent Chocolate Truffle Pudding

My kids have been asking me for weeks now to make homemade chocolate pudding. One reason is because the school board is adamantly pushing for "green lunches". School lunches are famous for waste: cellophane wrappers, juice boxes and those little plastic throwaway pudding containers. Homemade pudding nestled nicely into reusable containers helps make my kids lunches a tad "greener".

The other reason why they are insisting I make pudding? Homemade is simply BETTER !

I decided I wanted to kick it up a notch though and turn it from delicious into DECADENT. What did I do? Took a basic Martha Stewart pudding recipe, altered it a fair bit and loaded it up with chocolate truffles. I used Lindor milk chocolate truffles I had left over from Valentine's Day but you could use any soft centered chocolate truffle you like. A dollop of whipped cream to finish it off and you have one insanely satisfying dessert. Omit the whipped cream and spoon pudding into little reusable containers and you have an amazing, and portable, school treat !

HERE WE GO !!!

A bowl of chocolate. YUM!


Strained and now mixed with chocolate, vanilla and butter

RECIPE: adapted version of Cooking Together: Chocolate Pudding - Martha Stewart Kids

WHAT YOU NEED

2 tablespoons cornstarch
3 tablespoons granulated sugar
3 tablespoons cocoa powder
1/8 teaspoon salt
1 cup heavy cream
1 1/4 cups milk
2 large eggs
5 oz of Lindor chocolate truffles (approx 8-10). You can also use your favorite soft center chocolate truffle if you prefer
1 oz of semi-sweet or dark baking chocolate, chopped
1 teaspoon pure vanilla extract
2 tablespoons of cold butter, cubed

MAKE IT

WHISK together cornstarch, sugar, cocoa powder, and salt in a heavy-bottom medium- size saucepan.
ADD cream, milk, and eggs. Whisk until combined.
SET pan over medium heat. Whisk slowly and constantly, making sure to scrape sides of pan, just until pudding begins to boil, 7 to 8 minutes.
REDUCE heat and continue stirring until pudding coats has thickened to desired consistency; it should easily coat the back of a wooden spoon.
REMOVE saucepan from heat

STRAIN pudding through a wire sieve into a medium heat proof dish.
WITH a wooden spoon or silicon spatula, gently add vanilla, butter, truffles and chopped baking chocolate. Stir until all is melted and well combined.
COVER with plastic (make sure to push plastic wrap right down onto pudding surface to avoid a skin forming).
REFRIGERATE until thick and well chilled, approx. 1 hr.

SERVE with sweetened whipped cream and chocolate shavings.

Featured Here Today: Feb 18,2011
FOODIE FRIDAY !

Top photo by Viktorfisher

Creamy Rice Pudding with Raisins

Ahhhh, another great comfort food. I remember this as being my ultimate favorite when I was a wee one. It was inexpensive and easy to make; my mom's two favorite things !!!

This is a creamy pudding rather than the baked kind. I have never been fond of the latter. A few simple ingredients and you will be greeted by a thick, creamy custard-like pudding with a hint of cinnamon. The raisins are so plump you will want to ensure you snag at least 3-4 with each bite!

Here We Go !!

RECIPE:

WHAT YOU NEED

2 1/2 cups full fat milk. Don't go with anything less than full fat milk !

1/3 cup arborio rice

1/8 teaspoon salt

1/4 cup fine white sugar

1/4 teaspoon ground cinnamon

1 teaspoon PURE vanilla extract

1/4 cup raisins

MAKE IT

COMBINE milk, rice and salt in a saucepan and heat on high until boiling
REDUCE to low/med heat and simmer 25 minutes stirring occasionally to prevent rice from sticking to bottom of pot
REMOVE from heat
ADD sugar and cinnamon, stir until combined
RETURN to stovetop and simmer for 10-15 minutes until thickened, stirring continously
REMOVE from heat, stir in vanilla and raisins

DIVIDE pudding into individual serving dishes (you may be able to get 4 servings out of this. We tend to like larger portions though!). Top with plastic wrap (make sure to press the wrap down so it adheres to top of pudding to prevent a pudding film from developing)

SET serving dishes in fridge to cool until you are ready to DIG IN ! Usually 2 hrs will suffice.

NOTE: I much prefer my pudding at room temperature for that top-notch creamy factor. I leave it out to rest for 1 hr before eating. If you like yours cold just know in advance that it will not be as creamy !

Photo by dreambigphotos featured at Fotolia.com

Nothing as sweet (or sour) as a lemon

Given the title of my blog, I thought it only fair to kick it off with a lemon recipe.

Yesterday I made, by far, the most delicious dessert ever. My family rated it their top 10 as did I. And no, it doesn't fall into the "healthy food" category. Oh well, so be it.

Because I don't want to get slapped with a copyright lawsuit, I am simply going to post the link here and I encourage you all to try it. Don't be intimidated by a "water bath" either. It simply involves placing your ramekins in a roast pan then filling the pan with hot water until the water is midway up the sides of the ramekins.

This recipe turned out perfectly. The sponge cake was moist and light. The surprise of pudding underneath was tangy, sweet and divine !!!! Top it with sweetened whipped cream for a true taste of heaven.

If you love lemons, try this recipe. You will NOT, I repeat, WILL NOT, be disappointed.

Lemon Sponge Pudding

Photo by Mersant